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Mild Coconut Tofu Curry Recipe

Recipe by: 106a802496d678ba

"This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
  • 2Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
  • 3Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.
Ingredients
  • 4 servings
  • 700 cals
  • 4 slices fresh ginger root
  • 4 cloves garlic, minced
  • 1/4 cup cashews
  • 2 stalks lemon grass, chopped
  • 2 onions, sliced
  • 3 tablespoons olive oil
  • 1 dash crushed red pepper flakes
  • 2 tablespoons curry powder
  • 2 1/2 cups cubed firm tofu
  • 1 (14 ounce) can coconut milk
  • 14 fluid ounces water
  • 2 medium potatoes, peeled and cubed
  • 2 teaspoons salt
  • 1 tablespoon white sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    700
    35%
  • Fat:
    49.2
    76%
  • Carbs:
    44.9
    14%
  • Protein:
    31.3
    63%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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